Thanks to all that responded with suggestions. With your help and some other research we have chosen:
for the tuna - Sparr Pinot Gris Brand
Alsace Grand Cru -1999
for spread & bread - Regaleali Rosso-2001

Has anyone tasted either of these wines?
If so, what was your view on them?

I would buy a Riesling from Alsace for the Tuna because a little bit of sweetness will counter the spicy slaw. Alsacian white are not like the Germanic sweet finishing whites. They are dry and elegant.

For the breads and spreads a nice Chianti might be nice if you want a red for this. If not, I would go with a low oak white from Italy.